Heather has always had a passion for healthy food and juice and especially loves wandering through local farmer’s markets. She got inspired to start juicing after coming up with ideas for exotic cocktails for her cocktail bar, Apothéke.

Heather is first and foremost a designer - and one that happens to love designing and creating restaurants and bars. She leads the design for all of The Butcher’s Daughter restaurants, infusing what she calls “a blend of feminine and masculine energy.” Her creative agency, Wanderlust Design, designs both residential and hospitality projects, as well as branding and identity. Her work takes her around the country and across the Atlantic—Heather recently led the design of Cali Sister, a restaurant in Paris inspired by the sun-kissed lifestyle of California.

Sarah began her career by connecting with like-minded individuals around the intention to develop creative ventures. In 2011, she launched The Simon Collective, which focuses on cultivating boutique brands and enabling creative thinkers to bring their passions to life. She has since gone on to curate an impressive roster of brands in the hospitality, wellness and retail spaces throughout the United States.

Sarah joined the The Butcher’s Daughter group as the lead partner with the launch of the first location in 2012, and has continued to contribute to brand growth ever since.

Sam has been in hospitality for over 30 years and has seen his palate evolve from beef steak to cauliflower steak. Over the course of his career he has been CFO for the likes of The Smith & Wollensky Restaurant Group and The One Group, the parent company of the STK brand. Sam was instrumental in taking both of these companies public during his tenure there.

Most recently Sam was CFO of North America for the Soho House group. In addition to his roles as CFO, Sam is a founding board member of The NYC Hospitality Alliance, a not-for-profit group that is instrumental in advancing advocacy for NYC based eating and nightlife establishments. Sam also co-founded NYC Hospitality Group, a New York City centric networking organization. Sam was born and raised in New York City and currently resides in Nevada with his wife, daughter and Corgi Millie.

Executive Chef Richard Rea is celebrated as a visionary Culinary Director, who has revolutionized vegetarian cuisine in the culinary sphere. His profound dedication to showcasing seasonal produce from local farms - with a focus on sustainability - has defined his career, particularly during his influential tenure of over eight years at The Butcher’s Daughter.

Chef Richard's culinary journey began as a private chef and evolved through managing Dogtown Dogs, a beloved staple in LA's gourmet food truck scene. At Superba Restaurant Group, Chef Richard further refined his skills as Sous Chef, earning acclaim for his innovative blend of traditional techniques with contemporary California cuisine.

As Culinary Director of The Butcher’s Daughter, Chef Richard is committed to showcasing the versatility and richness of vegetables, placing them center stage - like a cacio e pepe made with grilled cauliflower instead of the usual pasta. Whether crafting intricate tasting menus or designing casual dining experiences, Chef Richard’s creations reflect his dedication to flavor, texture, and sustainability.

Beyond the kitchen, Chef Richard aims to inspire and educate both colleagues and diners about the benefits of a plant-based lifestyle, fostering a deeper appreciation for vegetarian cuisine globally. Currently based in Los Angeles, Chef Richard continues to innovate and shape the future of vegetarian gastronomy. His unwavering commitment to culinary excellence and sustainability drives his ongoing pursuit to redefine vegetarian dining experiences.

Rae Kramer recently served as the executive chef at Il Fiorista, a unique establishment in NYC's Flatiron district that seamlessly integrates a restaurant, floral boutique, and sustainable lifestyle ethos. Her culinary journey began in Kansas City at The American Restaurant under Chef Michael Corvino, followed by a stint at The James Beard House. Relocating to New York City in 2016, Rae honed her skills at Casa Mono, expanding her expertise in kitchen management and forging connections with local farmers and purveyors at the Union Square Greenmarket.

In 2018, Rae joined Diego Moya's Hemlock as opening sous chef, where she delved into sourcing ingredients and crafting seasonal menus that showcased traditional preservation methods. Now, as Corporate Executive Chef NY at The Butcher’s Daughter, Rae enthusiastically embraces the plant-based philosophy of the restaurants. Her deep knowledge of botanicals and vegetables acquired over the years informs her culinary approach, making her a pivotal part of the team as they continue to innovate and inspire on both coasts.

Kari has been with The Butcher's Daughter since 2015 - working the gamut of management and most recently Director of Operations for the West Coast locations. Her brilliance lies within her ability to see and extract the best. She has been instrumental in developing the brand, the people, and the systems to grow The Butcher's Daughter in to a local’s favorite cafe, a world recognized brand, and a team of kind, honest, and potent leaders in the hospitality industry. Kari loves connecting and creating and can be found riding her bike through Ojai or having a catch up chat with friends of LA in her spare time.

Denise was given the title the Jack of All Trades at the start of her career, displaying an impressive range of skills and expertise. She continues to be a visionary leader who combines strategic thinking, strong business acumen, and a deep understanding of customer needs to drive business development and sales success. With her exceptional track record and commitment to both professional and personal growth, Denise is poised to make significant impact in any organization she serves .

Prior to joining the team at The Butcher’s Daughter, Denise was a part of the opening team for Proper Hospitality. In her six-year term, she consistently exceeded budget and was awarded highest sales producer, company-wide.

Meghan moved from the East Coast to Los Angeles in 2018 when she first joined The Butcher’s Daughter team. She began her journey in Venice as part of the management team and recently became the Regional Manager for Los Angeles operations and soon after took over as Director of Operations for both coasts. Throughout her career, Meghan has worked in New Jersey and Los Angeles at The Misfit, The Gables, and The Butcher’s Daughter.

Meghan grew up in the restaurant industry at her family’s “lobsta house” on the Jersey Shore. She worked and ran all aspects of the operation for the high volume, summer hot spot for over a decade.

Meghan’s favorite food is buffalo wings - always accompanied by a glass (or bottle) of champagne. When she’s not working, you can find her at a pilates class, searching for the best bagel in LA, or sharing drinks & laughs with friends.

Meghan is a go-getter, a hands-on operator, and determined to be successful.Meghan is a go-getter, hands on operator, and determined to be successful. 

Kaley joined our team as a graphic design intern during her senior year of college in Florida. She relocated to Los Angeles last year to work for The Butcher’s Daughter full-time. She enjoys collaborating with our chefs and designers to bring new ideas to life - across social media, packaging, website and brand collateral.